Naturally, it appeared as early as the Neolithic Age. After all, fire was first discovered by humans as a way to cook, and it was the earliest barbecue. In short, the history of human use of fire is almost the history of barbecue.

In hot summer, there are many people in the street. Who doesn't love it? The ancients in China were no exception, and they were fond of this great food.

As early as the ancient Neolithic Age, many barbecue utensils were unearthed. There are many burnt pig bones and cow bones in Erlitou site. In Shang and Zhou dynasties, barbecue was an indispensable delicacy in aristocratic life. It's called "roast", which means to roast the meat on the fire.

As for barbecue tools, in addition to ovens with modern shapes, people at that time also used skewers and iron forks. The skewer is like this, and the iron fork is like this. It doesn't seem to use branches or anything.

During the Han, Jin and Northern Dynasties, barbecue was very popular in the Central Plains and its surrounding areas. The mutton skewers of the Han Dynasty were even unearthed from the Han Tomb in Changle. When unearthed, these mutton skewers, eggs and ribs were well placed in bamboo baskets.

Of course, people who could eat a lot of barbecues at that time were rich and poor.

However, after the Northern and Southern Dynasties, the food status of mutton kebabs declined from the peak, although there are still many patterns, such as roasted mussel mutton kebabs, roasted white mushrooms, roasted lamb hearts, roasted lamb kidneys and so on. Even the roast venison in A Dream of Red Mansions in the Qing Dynasty basically inherited the mutton kebabs of the Han, Jin and Northern Dynasties.

However, the ancients' love for Lu Chuan became less and less, probably because after the Tang and Song Dynasties, it was not limited to ingredients, but the flexible cooking methods concealed its limelight.

However, in modern times, barbecue has risen again. What are the characteristics of barbecue in your hometown?